YOUR SOLIN GENERATED RECIPE
Hearty Black Bean and Vegetable Porridge
Savor a nourishing bowl of black bean and vegetable porridge that bursts with flavor and wholesome ingredients. This dish combines creamy black beans, tender quinoa, and firm tofu with a medley of vibrant red bell pepper, fresh spinach, and diced tomatoes, all simmered in a light vegetable broth and spiced with cumin and black pepper. It's a satisfying and comforting meal perfect for any time of day.
INGREDIENTS
1.5 cups cooked Black Beans
0.33 cup cooked Quinoa
100 grams Firm Tofu
0.5 cup chopped Red Bell Pepper
1 cup fresh Spinach
0.5 cup Diced Tomatoes
1 cup Vegetable Broth
1 tsp Cumin
0.5 tsp Black Pepper
Pinch of Salt
PREPARATION
Rinse and drain the black beans if using canned, and prepare your quinoa as per package instructions if not pre-cooked.
Press the firm tofu gently to remove excess water, then cut it into small cubes.
Heat a medium pot over medium heat. Add the tofu cubes and lightly sauté for 3-4 minutes until they begin to turn golden.
Add the red bell pepper and diced tomatoes to the pot, stirring gently to combine.
Pour in the vegetable broth and add the pre-cooked quinoa and black beans. Stir in the cumin, black pepper, and salt.
Bring the mixture to a simmer and let it cook for about 8-10 minutes so that the flavors meld together.
In the final 2 minutes of simmering, stir in the fresh spinach until just wilted.
Taste and adjust seasoning as needed. Serve hot for a comforting and protein-packed porridge.